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Pumpkin Roll Cake

This recipe for Pumpkin Roll Cake is a surprisingly easy and delicious dessert that any fall family should try! The traditional Thanksgiving cake has been made into a pumpkin roll cake. This recipe uses orange and brown sugar, pumpkin pie spice, cinnamon, nutmeg, vanilla extract and cream cheese frosting. We hope you enjoy this quick and easy cake recipe!

Pumpkin Roll Cake

This post will show you the steps to make a basic Pumpkin Roll Cake which can be customize by different flavors such as blackberry or jalapeño. It also gives advice on how long to start this process if it's your first time making it.

Pumpkin Roll Cake

1 box of yellow cake mix

1 can of pumpkin pie filling (12 ounce)

Pie crust for covering cake pan. You can use Aluminum foil or 9" round pan, or if you prefer baking the entire cake at once check out our How to bake a sheet cake tutorial . To help shape the pumpkin roll batter into a roll shape, you will need an ice cream scoop or measuring cup.

A 9" round pan with 1/2" sides is recommended for this recipe. For instructions on how to make your own pie crust check out this tutorial . This recipe makes enough for one 9" round pan. If your round pan is not large enough, this recipe can be baked in 2-3 9" pans

To make the pumpkin cake batter:

1. Mix together the eggs, oil, water, brown sugar, granulated sugar, pumpkin pie spice, cinnamon , nutmeg and vanilla extract. The batter will be very thin.

2. Pour 1 cup of the batter into a bowl for use later.

3. Add the 3 tsp of flour to the remaining batter and mix well until all lumps are dissolved. This is called deflating or reducing the batter because you are taking air bubbles out of it by stirring vigorously after adding flour to it. This step will help to keep the cake from collapsing while rolling it.

4. Pour the batter into a 9" pan and bake at 325 degree F for 30 minutes.

5. After it's baked, let the cake cool for 10 minutes and then start deflating the batter while still in the pan. To deflate, use a long knife and cut vertical lines in the cake about 1 inch apart all over the cake. Then turn around and cut vertical lines about 1 inch apart on opposite side of previous cuts, so that you should have a grid pattern of cuts on top of the cake.

Pumpkin Roll Cake


Pumpkin Cake Roll

3/4 cup (98g) all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp salt

3 large eggs

1 cup (207g) sugar

2/3 cup (155g) pumpkin puree

1 tsp vanilla extract

Cream Cheese Filling

8 oz (226g) cream cheese, room temperature

2 tbsp (28g) salted butter, room temperature

1 1/2 cups (173g) powdered sugar

1 tsp vanilla extract


1. Preheat oven to 350 degrees. Line a 15×10 inch jelly roll pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

2. In a large bowl, combine the flour, baking powder, baking soda, spices and salt. Whisk to combine, then set aside.

3. In another bowl, whisk the eggs, sugar, pumpkin puree and vanilla extract together until well combined.

4. Add the dry ingredients to the wet ingredients and fold together just until combined. Do not over mix.

5. Pour the batter into the prepared pan and spread into an even layer.

6. Bake for 13-15 minutes, or until a toothpick inserted into the middle comes out clean.

7. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place on the counter.

8. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.

9. When the cake has cooled and is ready to be filled, make the filling. Add the cream cheese, butter, powdered sugar and vanilla extract to a large mixer bowl and mix until well combined and smooth.

10. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it.

11. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.

12. Wrap it up in plastic wrap and refrigerate for at least an hour to firm up.

13. When ready to serve, dust the top of the cake roll with powdered sugar. Cut into slices.

14. Cake roll is best when served chilled and stored well covered in the fridge. Best if eaten with 3 days.

Pumpkin Roll Cake

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